Mince and Tatties
A traditional Scottish dish, easy to make and the perfect comfort food. Use lentils and extra vegetables to make this more of a flexitarian option
Servings: 4
Calories: 503kcal
Equipment
- Slow Cooker (optional)
Ingredients
- 300 g mince
- 1 tsp beef dripping or oil
- 1 large brown onion
- 2 medium carrots
- 1 stick celery optional
- 300 ml beef stock I was brought up on this dish made with OXO. For a posher version, use homemade beef stock
- 1 tbsp plain flour
- 1/2 tsp all spice
- 1/4 tsp nutmeg
- 1/2 tsp Worcester sauce
- 1 tsp balsamic vinegar
- 2 tsp cornflour or bisto gravy granules if necessary
- salt and pepper to taste
- 4 medium potatoes
- 50 ml milk
- 50 g butter
Instructions
- Brown the mince in a large frying pan (if necessary in batches) or by spreading on a baking sheet and baking at 180c for 10 minutes
- Season the flour with salt, pepper and with nutmeg and allspice
- If you are using a frying pan, remove the mince and add all the vegetables together with the beef dripping or oil. Continue cooking for 5 minutes so that the onions are translucent. Then add in the flour and cook for a further 5 minutes over a low heat
- If you are using a slow cooker with a sear function then instead of using a frying pan, melt the dripping or oil and add the vegetables. Cook as in stage 2 above
- Either put the vegetables and mince into a heavy-based saucepan/cast-iron casserole or add the mince to the vegetables in the slow cooker. Pour over the hot stock and stir well
- Bring to the boil, reduce to a gentle simmer and cook for at least 2 hours on the hob, stirring occasionally or for up to 4 hours in the slow cooker.
- Half an hour before you want to eat, put the potatoes in a pan of salted water, bring to the boil, cover and simmer for 15-20 minutes till soft through
- Drain the potatoes.
- Melt the butter in the saucepan you used to cook the potatoes, Add the milk and heat through. Season with salt and pepper
- Put the drained potatoes back in the pan and mash well with a potato masher.
- Check the mince, add Bisto or cornflour dissolved in a little water if necessary to thicken the gravy and add Worcester sauce, balsamic vinegar. Cook for a further 5-10 minutes, then check and season with salt and pepper
- Serve roughly equal portions of mince and potatoes garnished with chopped parsley
Nutrition
Calories: 503kcal | Carbohydrates: 96g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 710mg | Potassium: 1065mg | Fiber: 7g | Sugar: 56g | Vitamin A: 5479IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 2mg